Lamb and Potato Traybake with Lemon and Oregano
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Ingredients
- 700 g lamb shoulder steaks
- 600 g potatoes
- 2 lemon
- 3 garlic cloves
- 2 tsp dried oregano
- 4 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 712 kcal
- Protein
- 34.4 g
- Carbohydrate
- 25.6 g
- of which sugars
- 2.5 g
- Fat
- 50.6 g
- of which saturates
- 19.4 g
- Fibre
- 5.9 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel the potatoes and cut into wedges. Crush the garlic.
- 2
Toss the potatoes with half the olive oil, half the garlic and half the dried oregano in a large roasting tray. Season well and roast for 25 minutes.
- 3
Meanwhile, rub the lamb shoulder steaks with the remaining olive oil, garlic, dried oregano and the juice of one lemon.
- 4
Push the potatoes to one side and lay the lamb in the tray. Roast for a further 20 to 25 minutes, turning the lamb once, until cooked to your liking and the potatoes are golden.
- 5
Rest for 5 minutes, then squeeze over the juice of the second lemon, scatter with chopped parsley and serve.
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